Going Green

A look at how operators are implementing environmentally friendly programs
Central Vermont's Food Works at Two Rivers Center, a progressive non-profit organization, is supplying schools, hospitals, and senior sites with produce fresh from the fields...
At Otisville State Correctional Facility, a New York State prison, growing fresh produce for the dining hall teaches inmates skills by having them work on a cutting-edge hydroponic garden experiment.
Out in the heartland of the Midwest, Grinnell College dining services is making a commitment to sourcing local products.
Several levels of the LEED certification program recognizes operators who are making a difference. Environmentally conscious operators speak out about the process.
The University of Colorado-Boulder campus is embracing sustainability at students' behest. To satisfy that demand, Dining Services has been following a six-point plan that includes...
A growing number of noncommercial foodservice operators are participating in LEED certification. Operators speak about how others can join the movement.
Buying & serving organic foods helps the environment, but are they safer to eat? Are they healthier or more nutritious? As organic foods become more prolific, operators are asking these questions...
The University of California at Berkeley and the government office complex for the EPA show others how easy it is to make foodservice environmentally friendly. By "greening" their business...

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